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Sausage Vegetable Chowder Recipe
|Bulk pork sausage||3⁄4 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Canned whole kernel corn||16 Ounce (1 Can)|
|Condensed cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Shredded cheddar cheese||8 Ounce (2 Cup)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2720 Calories from Fat 1673
% Daily Value*
Total Fat 187 g288.2%
Saturated Fat 92.1 g460.3%
Trans Fat 0 g
Cholesterol 627.4 mg
Sodium 5698.3 mg237.4%
Total Carbohydrates 129 g43.1%
Dietary Fiber 19.2 g76.7%
Sugars 62.4 g
Protein 126 g252.9%
Vitamin A 147% Vitamin C 194.8%
Calcium 240.6% Iron 36%
*Based on a 2000 Calorie diet
Arrange sausage slices in a ring in 3-qt. glass casserole.
Cover and microwave at high setting 5 minutes, or until meat loses its pink color, rotating dish one quarter turn after 3 minutes.
Remove sausage and drain on paper towels.
Pour off all but 2 tblsp. drippings.
Add onion and green pepper to drippings.
Cover and microwave at high setting 6 minutes, or until tender, stirring after 3 minutes.
Stir in sausage, milk, undrained corn, potato soup and pepper.
Cover and microwave at high setting 9 minutes, stirring every 3 minutes.
Stir in cheese.
Microwave at high setting 2 minutes more, or until cheese is melted, stirring after 1 minute.
Ladle into bowls and sprinkle with parsley.